Stuffed Zucchini in Tomato Sauce

INGREDIENTS

Stuffed Zucchini

Tomato Sauce (either use your favorite store-bought sauce or make the quick version below)

DIRECTIONS

Stuffed Zucchini

  1. Wash zucchini. Slice into 3- or 4-inch segments, discarding ends. Spoon out insides, leaving “cups” (I used a spoon but a melon baller could work, too). Be careful to not get too close to bottom or sides when scooping; otherwise, the filling will leak out and the cooked zucchini will collapse. Since most of my insides were large seeds, I discarded them. If the insides are meaty, they can be chopped and added to the filling.
  2. Heat olive oil and butter in pan over medium heat; saute onions until translucent, about 5 minutes; add garlic and saute until fragrant, about 30 seconds.
  3. Add meat and cook until browned. If you have any zucchini meat, add it along with the meat, too. While meat is browning, add rice and spices. After meat has browned, add about 3 large spoonfuls of tomato sauce. Allow to cool for a few minutes before stuffing zucchini.
  4. Pack meat into zucchini “cups,” and place in a Dutch oven or other large pot. Add tomato sauce to pot. Cover and cook over low heat until zucchini are completely soft, 45 minutes to an hour.

Tomato Sauce

  1. Heat butter in medium saucepan over medium heat until melted.
  2. Add onion, oregano, and 1/2 tsp. salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes.
  3. Add garlic and cook until fragrant, about 30 seconds.
  4. Stir in tomatoes and sugar; increase heat to high and bring to a simmer. Lower heat to medium-low and simmer until thickened, about 10 minutes.
  5. Turn off heat; stir in basil and oil; season with salt and pepper.

PRINTED FROM Scrumptious and Sumptuous